Classic Fondue Neuchateloise
|Swiss gruyere cheese||1⁄2 Pound, coarsely grated (2 cups, imported)|
|Swiss emmentaler cheese||1⁄2 Pound, coarsely grated (2 cups, imported)|
|Dry white wine||2 Cup (32 tbs) (preferably Neuchatel)|
|Garlic clove||1 Medium, peeled and bruised with the flat of a knife|
|Kirsch||2 Tablespoon (Imported)|
|Nutmeg||1⁄8 Teaspoon (preferably freshly grated)|
|Freshly ground black pepper||To Taste|
|French bread loaf/Italian bread loaf||1 Large, with the crust left on, cut into 1 inch cubes|
1. Take a large bowl, add the cheeses and cornstarch and toss until thoroughly combined.
2. In a 2-quart fondue dish or any 2-quart flameproof enameled casserole, add the wine and garlic. Bring to a boil over high heat.
3. Allow the wine boil briskly for 1 or 2 minutes, then discard the garlic.
4. Reduce the heat. let the wine to barely simmer.
5. With a table fork, stir continuously as you add the cheese mixture a handful at a time. Allow each handful melt before adding another.
6. When the fondue becomes creamy and smooth, add in the kirsch, nutmeg, salt and a few grindings of black pepper, and taste for seasoning. Stir well.
7. Keep the fondue dish or casserole over an alcohol or gas table burner in the middle of the dining table or on the floor. Control the heat so that the fondue barely simmers.
8. Keep a basketful of the bread cubes alongside the fondue along with skewers or fondue forks.
9. Let the guests, dip and eat to their liking.
Fondue must be consumed in the molten state.